And equally delicious traditional preparation

The picanha

It is one of the most requested and served. The meat to be roasted with its natural protective fat, juicy leaves, tender and super tasty. And typically handle with coarse salt (barbecue) and nothing else, you do not even need marinate because it is a cut that brings all the natural flavor you might get to marinate.

They speak well of us

Pete Cherches

I also had my first vatapá, a traditional Afro-Brazilian dish from Bahia. The restaurant was Emporium Brasil, on W. 46th Street, a/k/a Little Brazil. There are a number of Brazilian restaurants on the block between Fifth and Sixth Avenues, but Emporium Brasil seems to have the best reputation. Vatapá is a very rich dish, described on the menu as: A Puree of Bread Crumbs & Smoked Shrimp, Peanuts, Cashew Nuts, Flavored with Coconut Milk & Palm Oil. The day I ordered this dish was within my window of opportunity: the day after my annual physical, but before I would get my cholesterol test results.

Melena Ryzick

Diners who think of Brazilian fare as a never-ending parade of beef and more beef are doing themselves a disservice. There’s a whole spectrum of food beyond the all-the-meat-you-can-eat rodizios that populate the city, and Little Brazil Street is the place to find it. Once a market and coffee shop, Emporium Brasil has a minimal atmosphere. The tiled dining room, with midgrade lighting and grey and orange walls, could be any restaurant, anywhere….